How to Use Different Coffee Makers: Turkish, French Press & Siphon

If you’ve ever wondered why your Turkish coffee tastes like sludge—or why your French press came out weak—you’re not alone. Most coffee equipment misuse stems from not knowing the right grind, water temp, or brew time. This guide walks through three classic brewers—the Turkish ibrik, French press, and siphon—and gives you exact numbers so you get it right every time.

To use different coffee makers correctly, you need the right grind (fine for Turkish, coarse for French press, medium-fine for siphon), water at 92–96°C (except siphon, which works fine at that range), and specific brew times (3 minutes for French press, 3 boils + settling for Turkish, 3:30–4 minutes total for siphon).

What "Boiling" Coffee Really Means

Many people misunderstand the word “boil” in coffee brewing. Real “brewing” uses water at 92–96°C to extract flavour—not actual boiling (100°C), which scorches coffee and creates bitter, oily drinks. When water exceeds 96°C, it ruins coffee’s delicate oils, leaving you with a harsh, burnt brew. That’s why "boiling" coffee the wrong way ruins the cup.

Turkish Coffee (Ibrik) Step-by-Step

Turkish coffee is the most finicky brew method. It’s not filtered, so every step matters. You’ll need an ibrik (also called a jezva), finely ground coffee (like powdered sugar), and sugar if desired. Here’s the exact process:

• Use 2 heaping tablespoons of finely ground coffee per cup. Add 1 spoon of sugar per cup if you take it sweet.
• Pour cold water into the ibrik—use 1 cup per serving. Fill only halfway; foam expansion is huge.
• Heat gently until it nears boiling. You’ll see foam rise to the top. Remove from heat just before it boils, let foam settle.
• Repeat the boil-and-settle cycle twice more (total of 3 times).
• Pour slowly into small cups, leaving most grounds in the ibrik. Skilled brewers scoop a bit of foam into each cup—but you can also use a spoon.

Note: Serve in small cups—the traditional way—and don’t expect a filtered cup. All the coffee grounds remain in the pot.

French Press: Classic Immersion Brewing

The French press is a simple, full-immersion method where coffee grounds steep directly in hot water. It highlights both the good and bad qualities of your beans. For best results:

• Grind coffee to a coarse size (like coarse sea salt), about 8–10 grams per 100 ml (roughly 1 tablespoon per 150 ml).
• Use 91–96°C water. Add water up to the bottom of the metal frame inside the press.
• Put in the coffee, pour water to the correct level, stir, and put the plunger/lid on (but don’t press yet).
• Steep for exactly 3 minutes.
• After 3 minutes, press the plunger down slowly and serve immediately.

Don’t leave the coffee in the press after pressing—it will over-extract and turn bitter.

Siphon (Vacuum) Coffee Brewer Guide

The siphon (or vacuum pot) makes a clean, aromatic, high-quality cup. It’s theatre for coffee geeks. Best for light to medium roast single origins (like Colombian or Brazilian), not dark roasts. Here’s your setup and process:

• You’ll need: a siphon set (e.g. Hario TCA-3), 15g coffee per 110ml water (about 1 cup), coffee ground to a medium-fine consistency (like superfine sugar or table salt), a cloth or paper filter, a 10g coffee spoon, a bamboo stirrer, pure water (280ml total for 2.5 cups—2 cups for guests, half cup for taster), alcohol lamp (95% industrial alcohol), and a heat diffuser or flame cover.
• Pre-warm the filter (if cloth) by rinsing with hot water. Insert it into the top chamber.
• Add about 280ml water (for 2.5 cups) to the bottom chamber. Start heating with the alcohol lamp (flame should be very low—cotton wick exposed just 2–3mm).
• When water rises into the upper chamber (from vapor pressure), turn off or lower heat slightly, then add 15g coffee. Stir well with a bamboo stick.
• Let it brew for around 1 minute, then gently stir again. Let it sit another 2–3 minutes.
• Gradually increase heat to push coffee back down into the lower chamber. Total brew time: around 3:30–4 minutes.
• Remove from heat, let it settle, then serve.

Clean the siphon thoroughly after each use—the filter and glass parts are delicate.

Frequently Asked Questions

What’s the right grind size for Turkish coffee?

Use a very fine grind, similar to powdered sugar or flour. The coffee should be almost like talcum powder to properly extract in the ibrik without actual boiling.

Can I use any water temperature for French press?

No. Use water between 91–96°C. Too hot (above 96°C) will over-extract and burn the coffee; too cool (below 91°C) under-extracts and leaves it sour.

Why does my siphon coffee taste off?

Common issues include using the wrong grind (should be medium-fine, like table salt), incorrect water amount (110ml per cup), or brew time (aim for 3:30–4 minutes total). Also, make sure your filter is clean and properly seated.

Do I need to preheat my ibrik or French press?

It’s not mandatory, but preheating helps maintain brewing temperature. For Turkish coffee, it’s especially useful to reduce temperature drop during brewing.

How much coffee do I use per cup in each method?

Turkish: 2 heaping tablespoons (about 10–12g) per 100ml cup. French press: ~8–10g per 150ml. Siphon: 15g per 110ml.

Can I make siphon coffee without an alcohol lamp?

Traditionally, no. The alcohol lamp provides controlled, adjustable heat. Some people experiment with butane or electric heaters, but results vary and can be unsafe.

Recommended FrontStreet Beans for Siphon & French Press

For siphon and French press brewing, try FrontStreet Coffee’s Ethiopia Humbera—bright with citrus and floral notes, perfect for highlighting clarity in siphon brews. Pair it with FrontStreet’s Jamaica Blue Mountain No.1 for a smooth, balanced cup in the French press, or their Brazil Queen Manor for a nutty, chocolatey base. All three beans shine with proper immersion or vacuum brewing. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.